Blueberry Lemon Scones-Vegan

I have always drooled at blueberry scones- basically anything made with blueberries.It was only a matter of time for me to try it out ..and try, I did and the scones came out fabulous.What made it more special was that it is vegan- thanks to this vegan bicyclinguist


All purpose flour-2 1/2 cup

Sugar-1/3 cup

Baking powder- 3 tea spoon

Salt-1/4 tea spoon

Vegan margarine-1/2 cup

Blueberries-1 cup

Water-1/2 cup

Zest and juice of  1 lemon


1.Preheat oven to 425 degree F

2.Mix the dry ingredients along with lemon zest.

3.In a seperate bowl, miss water and lemon juice.

4.Cut the margarine into small pieces and roughly mix it into the dry mixture until pea sized pieces are left. He gently warns not to overwork the dough.

5.Chill the water and lemon juice mixture and the dry ingredient mix in the freezer for about 15 minutes and remove.

6.Now is the time to mix the blueberries into the mixture.

7.Adding the lemon juice and water to the mixture,keep mixing until the dough holds together-again just enough for the dough to hold together.

8.Transfer the dough onto a lightly floured surface and  roll it into a ball.

9.Flatten the ball to the desired thickness and cut into 8 wedges.

10.Place these cut scones in a greased cooking tray, sprinkle some sugar on top of each scone.

11.Bake @ 425 degree F for 15 minutes.You get the most tastiest, warmest blueberry scones.

Makes:8 n0s


I am participating in a cookery contest  organised by my community and it requires me to upload a video in youtube and for people to like the video by giving a thumbs up.I have my video here and all you need to do is log in to your you tube account and give my video a thumbs up , this will help me in winning some cash prize. I will be much obliged.Pliss to do this favour for me folks.


Parippu Vada/Paruppu vadai


Chana dal-2 cups, soaked for an hour

Onion-1, big

Curry leaves- a few

Fennel seeds-2 tea spoon

Finely chopped ginger-2 table spoon

Green chillies-6 nos


Oil- for deep frying


1.Finely chop the onion, and set aside.

2.Coarsely grind the soaked dal along with green chillies and ginger in a mixer adding very little or no water.The batter should stick to your hands inspite of being coarse and not watery.

3.Add chopped onion, fennel seeds, curry leaves and salt and mix well.

4.Make balls out of the ground mixture and deep fry in oil. Serve hot.

Makes:25-30 nos

Italian Bread Sticks


Active dry yeast- 1 pkt

Warm water-2/3 cup

All purpose or unbleached flour- 2-2 1/4 cup

Sugar-1 1/2 tea spoon

Garlic salt- 1 tea spoon

Shortening- 1/4 cup

Water-1 table spoon

Egg white- of 1 egg

Sesame/ poppy seeds- for sprinkling


1.Grease a 15*10 inch pan.In a large bowl,dissolve yeast in 2/3 cup warm water.

2.Lightly spoon flour into measuring cup, level off.

3.Add 1 cup flour, sugar, garlic salt and shortening.Blend at low speed until moistened; beat 3 minutes at medium speed.

4.Stir in an additional 1 to 1 1/4 cups flour to form a soft dough.

5.Place dough in a greased bowl, cover loosely with plastic wrap and cloth towel.

6.Let rise in warm place until light and doubled in size, about 30-40 minutes.

7.On a lightly floured surface, knead dough about 10 times, or until no longer sticky.

8.Roll dough to 15*10 inch rectangle, place in the prepared pan.

9.Starting with 10 inch side, cut the dough into 12 strips.Cut strips in half forming 24 sticks.

10.Combine 1 table spoon water and egg white, blend well.

11.Brush on sticks, sprinkle with sesame seeds.

12.Cover; let rise in warm place, about 15-20 minutes.

13.Preheat oven to 375 degree F and bake 18-22 minutes or until golden brown.Serve with soup.

Makes: 24 nos

Ps: The bread sticks were  good, but my shape wasnt..did not have enough patience to set it right !

Multi vegetable Juice


Cucumber-1/4 cup

Carrot-1/4 cup

Beets shredded-1/4 cup




lemon juice- to your liking

Mint leaves- a few


1.Run the tomato, cucumber,mint leaves, beets and carrot in a blender.

2.Strain the juice from the vegetables.

3.Add salt, pepper and a few drops of lemon juice to the strained juice and garnish with mint leaves.Its 100% refreshing.


Raspberry Ricotta Mousse

When I saw Giada whipping up this in a flash, I wanted to try it too.And I did..I chose to beat the ricotta cheese with a hand blender and hence the ricotta was not completely smooth. But yet, I liked it.


  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 cup raspberry jam
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • 1 cup fresh raspberries


1.Blend ricotta cheese until light and fluffy.

2.Add the jam and pulse until combined ( I used a hand blender).

3.In a seperate bowl,using a mixer, beat the cream until thick.

4.Add powdered sugar and continue to beat until the cream holds stiff peaks.

5.Now, carefully, fold in the cream mixture into the ricotta mixture.

6.Spoon the mousse into serving  bowls and refrigerate for an hour.Garnish with raspberries and serve.


Cheese Corn Balls

I had sudden guests who did not give me much of a notice time.And since they came around 3 pm, I wanted to make a quick snack with what I had in hand on that particular day.All i had was corn and cheese and I made up my own ingredients list and mix matched everything.I noted down the measurements after I added them.Luckily, nothing went wrong and the snack came out pretty well and the guests even took home some.


Sweet corn- 1 1/2 cup

Baking soda-1/2 tea spoon

Corn flour-1 1/2 table spoon

Cheese ( I used sharp cheese)-1 cup

Red chilli powder- a pinch

Potatoes- 2, boiled and mashed

Maida/All purpose flour-1/2 cup


Milk-1/2 cup

Bread crumbs- for dusting

Oil- for deep frying


1.In a large mixing bowl, mix all the ingredients except oil and bread crumbs.Donot add water.The moisture of the milk will be more than enough.

2.Make small balls out of the prepared dough and set aside.

3.Heat oil in a kadai .In the meantime, roll each ball over bread crumbs and set aside.

4.Deep fry the corn balls in oil and serve with tomato ketchup.

Makes:30 nos